Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut 'Hami' melon fruit
文献类型： 外文期刊
作者： Guo, Qin 1 ; Lv, Xin 2 ; Xu, Fei 2 ; Zhang, Yuli 1 ; Wang, Jide 1 ; Lin, Honghui 2 ; Wu, Bin 3 ;
作者机构： 1.Xinjiang Univ, Coll Chem & Chem Engn, Minist Educ, Key Lab Oil & Gas Fine Chem, Urumqi 830046, Peoples R China
2.Sichuan Univ, Coll Life Sci, Plant Physiol Lab, Chengdu 610064, Peoples R China
3.Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Urumqi 830091, Peoples R China
关键词： Chlorine dioxide;ethylene synthesis;fresh-cut melon fruit;respiration rate
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2013 年 48 卷 9 期
页码：
收录情况： SCI
摘要： The effects of chlorine dioxide (ClO2) on respiration and ethylene synthesis of fresh-cut melon fruit and the possible mechanisms involved were investigated. Fresh-cut Hami' melon fruit fumigated with gas ClO2 in sealed container for 12h and then stored at 5 degrees C with 95% relative humidity (RH) for 19days. Results showed that fruit treated with ClO2 resulted in lower rates of the total respiration, alternative pathway respiration, cytochrome pathway respiration and ethylene production. Furthermore, the expressions of ethylene biosynthesis-related genes, including CmACS2, CmACO1 and CmACO3 were reduced by ClO2 treatment. Taken together, it is suggested that ClO2 treatment might be an effective way to delay ripening of fresh-cut Hami' melon, partially due to the reduced respiration and ethylene biosynthesis.
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